DIRECTIONS: 1. In a large sauté pan, add the orecchiette, chickpeas, olives, tomato paste, rosemary, red pepper flakes, salt, pepper, olive oil and water. 2. Bring the mixture to a boil and cook for 10-12 minutes until the liquid has reduced into a sauce and the orechiette is al dente. 3. Stir in the Parmesan, arugula, cherry tomatoes and chives. 4. Garnish with additional Parmesan before serving.
